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Cheddar & Squash Breakfast Casserole

Prep Time:

30 min.

Cook Time:

1 hr. 30 min.


12 servings



About the Recipe


  • 2 Tbsp. butter

  • 2 lb. zucchini or summer squash, shredded

  • 1 cup chopped onion

  • ½ tsp. salt

  • 1 4-oz. can mild green chiles, drained

  • 3 Tbsp. flour

  • 6 large eggs, beaten

  • 1 cup cottage cheese

  • 2 cups aged Cheddar cheese, divided


Preheat oven to 350°F. Grease a 9-by-13-inch baking pan with butter or cooking spray.

Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add zucchini (or squash), onion and salt. Cook, stirring occasionally, until the zucchini has stopped releasing liquid and the pan is dry, 10 to 15 minutes.

Transfer the mixture to a large bowl. Stir in green chiles and let cool at least 10 minutes.

Stir in flour until combined. Add eggs, cottage cheese and 1 cup Cheddar and stir to combine. Pour into the prepared pan. Top with the remaining 1 cup Cheddar.

Bake until the casserole is set and the cheese is beginning to brown, about 45 minutes. Let cool about 10 minutes before serving.

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